Georgia Magazine - March 2021 - 43

" The combination of leek, asparagus, spring veggies and goat cheese is just
divine. The custardy egg mixture is fluffy and light-great served with a little side salad
or soup for breakfast or brunch with your friends, " Brand says.

QUICHE WITH SPRING VEGGIES AND GOAT CHEESE
2 tablespoons olive oil
1 leek, thinly sliced (white and light-green
parts)
1 cup sliced mushrooms
1/2 cup zucchini or squash, sliced thin
1 pound (1 bunch) of asparagus, ends cut,
stalks cut into 1-inch pieces
1 tablespoon butter

Preheat oven to 350 degrees.
Heat a large skillet with olive oil, and sauté the leeks, mushrooms, zucchini or
squash, and asparagus. Add the butter.
In a large bowl, whisk together the eggs, half-and-half or heavy cream, half of the
goat cheese, salt, pepper and nutmeg.
Spoon all of the cooked vegetables into the pie crust, then pour the egg mixture
on top. Sprinkle the top with the remaining goat cheese.
Bake for 50-55 minutes, rotating the dish 180 degrees once halfway through cooking time. Let it cool for 10 minutes. Sprinkle fresh chopped herbs on top, and serve
warm. Serves 4-6.

COURTESY PAULINA BRAND

Quiche With Spring Veggies
and Goat Cheese

" Can I just say how much I love this soup-and not only for sentimental reasons
but also because it is so very delicious? My grandparents cooked with butter [and] real
chicken broth, and everything was made from scratch, " Brand says.

GRANDPA'S CAULIFLOWER TOMATO SOUP
2 tablespoons olive oil
1 yellow onion, peeled, chopped
1 head cauliflower, chopped into pieces
4 carrots, peeled, sliced
3 to 4 potatoes, peeled, cubed
2 cloves garlic, peeled, minced
2 bay leaves
1/2 teaspoon caraway seeds, or to taste
Salt and pepper, to taste
1 (32-ounce) box vegetable broth

Grandpa's Cauliflower
Tomato Soup

5 large eggs
1-1/2 cups half-and-half or heavy cream
1 cup goat cheese, crumbled, divided
Salt and pepper, to taste
Pinch nutmeg
1 pie crust, baked in a 9-inch pan and chilled
1 bunch fresh herbs (thyme, marjoram,
oregano), chopped

Water, as needed, up to 1 cup
1 cup sliced celery
5 medium tomatoes, skins removed and
diced, or 1 (28-ounce) can diced tomatoes
2 tablespoons butter
1 tablespoon all-purpose flour
1 handful fresh marjoram or 1 teaspoon
dried marjoram
1 tablespoon lemon juice
2 tablespoons Bragg Liquid Aminos*

In a large pot, heat up the olive oil. Sauté the onions with cauliflower, carrots and
potatoes for about 5 minutes. Add garlic, bay leaves, caraway seeds and salt and pepper. Sauté for 1 minute. Add vegetable broth. Add enough water to get the amount of
soup you want to make and cook for 15 minutes. Add celery and diced tomatoes, and
simmer for another 5 minutes over medium-low heat.
Next, make a roux: In a small pot, melt butter. Add flour and stir to form a roux,
cooking until golden. Transfer roux carefully into the soup and mix well. Add
marjoram, lemon juice and Bragg Liquid Aminos. *Note: Bragg Liquid Aminos, a sauce
made from soybeans, can be found in the seasonings and condiments section or the
health-food aisle at grocery stores. Serves 4-6.
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Georgia Magazine - March 2021

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